Hot pot · Korean BBQ · Ramen
Induction hot pot tables, grill tables and matching booths, drawn around your burners, hoods and floor plan, then built in our own Foshan factory.
Simmer Table (a line by EASEN Commercial Furniture) makes hot pot tables, Korean BBQ grill tables, booth sets and round banquet tables for Asian restaurants in North America and Australia. Every table is made to order at our own production base in Foshan, China: burner cutouts, cable paths and heat-safe tops are drawn to your equipment, approved on shop drawings and shipped factory-direct.
Hot pot tables with a built-in burner cutout, a ventilated cabinet base and a heat-safe top, made to the size of your pot and the spec of your induction unit.
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Grill tables and double-sided booths for Korean BBQ, planned around your grill insert and your overhead or downdraft exhaust.
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Booths, booth-and-table sets and corner banquettes made for broth splashes, steam and long dinners.
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Round hot pot tables for four to six and banquet rounds with lazy Susans for ten to sixteen, built for family-style and private-room dining.
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Slatted-back wall banquettes, movable corner booths and compact two-tops for ramen shops, izakaya and fast-turn Asian dining rooms.
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Rolling ingredient carts and commercial dining chairs that match the hot pot tables and booths they serve.
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We start every table from your burner's spec sheet, not from a catalog top. Cutout size, corner radius, the depth of the unit below the top, the fan intake and exhaust, and where the cord leaves the base are all drawn before we cut a single panel. You sign off on the drawing, so the burner drops in on site without a jigsaw.
A hot pot table spends every service with a boiling pot in its middle and broth on its surface. We specify sintered stone, compact laminate or quartz around the burner, with stainless trim rings where the pot meets the top. Solid wood and veneer stay on the frame and edges, away from the heat and the spills.
KBBQ tables and booths sit under exhaust hoods and next to ingredient carts, so heights matter. Booth backs can be kept low enough to clear telescoping hoods, table bases are planned around the grill or downdraft equipment, and carts are sized to fit the aisle widths you planned, not ones we assumed.
A hot pot table with a pale veined heat-safe top and a center cutout, set between cane-backed booth benches and served from a matching cane-door cabinet.
A hot pot table with an integrated open side station for sauces, utensils and a spare pot, so the table end becomes the service point.
A pale stone hot pot table with two cutouts on one top, so a table of four can run two broths, served from a matching cane-door side cabinet.
A light stone-topped hot pot table on a boxed oak base with horizontal louvres that let the induction unit breathe.
A grey sintered stone hot pot table framed in walnut-tone hardwood on a central column base, built to sit inside a channel-back booth.
A Korean BBQ grill table with a stable square pedestal and a grill cutout centered on the line of an overhead exhaust hood.
A wide wood-framed grill and hot pot table built to sit under slim copper-finish exhaust drops, with room for a full spread.
A compact four-seat hot pot or grill table with a light stone top on a wood-and-brass box base, sized to sit under a single dome hood beside a bench.
Floor plan, seat count, the burner or grill model you have chosen, and photos of the look you want. A rough sketch is fine. If equipment is not chosen yet, we flag which decisions the furniture depends on.
We propose table sizes, booth runs and aisle widths that suit your plan, then quote by item, with the lead time and freight terms (FOB, CIF or DDP) written into the quote.
Every table and booth gets a dimensioned drawing: cutout, ventilation, access door, cable exit, top material and edge detail. Nothing goes into production until you or your designer approve it.
On request we build a pre-production sample, usually one table with its burner fitted, so you can test fit, heat and cleaning. Production follows at our Foshan base, typically 30-60 days depending on how custom the design is.
Tops are crated, booths wrapped and corner-protected, and every piece labeled to your floor plan. Your local contractor and licensed electrician install and connect the equipment; we supply drawings and fixing details.
Sintered stone, compact laminate, quartz, granite, stainless and wood compared for hot pot and Korean BBQ tables: heat, stains, cutouts, weight and repair.
Plan a hot pot restaurant floor: square feet per seat, aisle widths for ingredient carts, sauce bar placement, table mix and power layout, with a step-by-step method.
How big a hot pot table should be, how to size and space induction cutouts, single vs individual pots, induction vs gas, and the electrical questions to settle first.
For a communal four-top with one center pot, 32 x 48 in (80 x 120 cm) at 29-30 in (74-76 cm) high is the common starting point. Six guests need about 32 x 63 in (80 x 160 cm). Individual-pot seating needs about 24 in (61 cm) of width per guest and 20-24 in (50-60 cm) of depth. We confirm the final size against your burner's cutout and your floor plan on the shop drawing.
We build the tables around the burner you choose. Many owners buy induction units from a restaurant equipment supplier so the warranty and the UL or ETL listing sit with a local distributor. Send us the model's installation sheet and we draw the cutout, ventilation and access door to it. If you prefer, we can discuss sourcing, but checking the listing for your market is your responsibility.
Induction is the default for new hot pot restaurants in North America: no open flame, no gas piping to each table, cooler air and easy temperature control. Gas or butane burners bring permit, ventilation and fire-code questions, and many fire officials restrict portable butane canisters indoors. Check with your local fire marshal before you plan anything other than electric.
Sintered stone is our default: it takes heat, does not stain from broth or chili oil and has near-zero porosity. Compact laminate is a good lighter option. Quartz works but should be kept away from direct high heat. We avoid solid wood and veneer in the heat zone; they stay on frames and edges.
The cord runs inside the table base to a grommet at floor level or to a cable channel along the booth. Most fit-outs use floor boxes under each table or outlets behind the booth backs. Your licensed electrician decides the circuit layout, protection and outlet positions; we position the cable exit on the drawing to match.
Yes. Tell us the grill insert and the exhaust system (overhead telescoping hood, downdraft or another approach). We build the cutout, trim ring and base to suit, and adjust booth heights so they do not clash with hoods. The exhaust design itself belongs to your mechanical engineer and local code official.